Coconut, Ginger and Lime cupcakes

I made these a few weeks ago, so have kinda forgotten what they were like. Unfortunately between then and now I've had too much to do to write about them. They were tasty, though I think a bit less ginger in the cake would have been better. The coconut taste is very subtle. 

Ingredients - makes 36 mini muffins (18 or so normal sized ones)

150g (5.5 oz) unsalted butter 
170g (6 oz) caster sugar
2 tsp lime zest - about 1 lime's worth
2 eggs
55g (2oz) finely chopped glacé ginger (maybe use 1/2)
215g (7.5 oz) self raising flour
45g (1.5 oz) desiccated coconut
185ml milk

Icing

425g (4.5 oz) icing sugar
10g (0.25 oz) butter
1 tsp finely grated lime zest
2 tbsp lime juice

1. Preheat the oven to 180*C. Line a tin with appropriate baking cases
2. Beat the sugar, butter and lime zest until light and creamy. Add the eggs seperately, beating well after each addition. Add the chopped ginger.
3. Sift in the flour and coconut inalternately with the milk
4. Bake for 15 minutes (for mini muffins, slightly more for normal sized ones)
5. Icing - Combine all the ingredients, adding enough lime juice to make a runny-ish icing. Drizzle over the cakes when cool.